Monday, May 30, 2011

New fan favorite Bordeaux spinach and the long-awaited Tom Thumb butterhead lettuce. The spinach is great because even when eaten raw it doesn't squeak between one's teeth, which gives me chills up my spine just thinking about it. The butterhead lettuce is so crisp and curly and succulent I can't get enough of it. Time to fix up a big bowl of leaves dressed simply and stylishly in nice olive oil, lemon juice, and salt.

Thursday, May 19, 2011

Used this morning's precious nap hour to make rhubarb-rose conserve with cherries. This is the first recipe I've tried from the award-winning Blue Chair Jam Cookbook--with its intriguing recipes and gorgeous, color-saturated photography--and it's a winner! Deep and sweet with just enough tartness to make your mouth water, with a floral edge from the cherries and rose. So easy to make, too. Today, lunch will be Greek yogurt and granola topped with a big scoop of this jam.